Zucchini Pasta

Zucchini Pasta

I was a little skeptical of this dish. I saw a picture of it and it looked amazing but as I started making it, I wasn’t quite sure 1. how it would taste and 2. if it would actually fill me up… I do not like being hungry :). Let’s just say, I was incredibly surprised how simple, delicious and filling this dish was.

Zucchini Pasta
Cook time
Total time
Serves: 2
  • 2 packages of cherry tomatoes (16 oz total) – set aside a few raw for garnish
  • 3 cloves garlic, diced
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 4 zucchini (or any summer squash), thinly sliced lengthwise (I use my vegetable peeler) and cut into ¼ in strips
  • ⅓ cup torn fresh basil, plus leaves for garnish
  • Chili flakes (optional)
  1. In a bowl, combine tomatoes, garlic, basil, oil and salt and pepper. In a pan, sautee until tomatoes cook down and garlic is fragrant – 10 or so minutes.
  2. Toss with raw zucchini and garnish with basil, chili flakes and left over cherry tomatoes.

Tip: If sauce is not thickening, you can always add a little tomato paste – or just give it more time 🙂


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